Mesquite grilled chicken breast with agave queso sauce, pico de gallo, tortilla strips, hickory smoked bacon, cilantro rice and frijoles a la charra

Preheat the grill to medium-high. Season the chicken breasts with olive oil, salt, and black pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked.

Prepare the Chicken

In a saucepan over medium heat, combine the agave nectar and queso blanco. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Make Agave Queso Sauce

In a skillet, cook the hickory smoked bacon until crispy. Remove and drain on paper towels, then crumble into pieces.

Cook the Bacon

On each plate, place a serving of cilantro rice and frijoles a la charra. Top the grilled chicken with agave queso sauce, followed by pico de gallo, tortilla strips, and crumbled bacon.

Assemble the Dish

Garnish with fresh cilantro and serve immediately.

Garnish and Serve

Chicken breast

agave chicken

Recipe information

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